Sausage Breakfast Quiche with Sweet Potato Crust

INGREDIENTS

Crust

  • Cooking spray

  • 1 medium sweet potato, cut into ⅛ inch slices

  • Kosher salt

  • Freshly ground black pepper

Filling

  • 1 pound ground pork sausage

  • 1 teaspoon olive oil

  • 1 green bell pepper, diced

  • ½ yellow onion, diced

  • 5 ounces spinach

  • Kosher salt

  • Freshly ground black pepper

Eggs

  • 7 large eggs

  • ⅓ cup + 2 tablespoons Mariani Unsweetened Walnutmilk

  • ¼ teaspoon kosher salt

  • Freshly ground black pepper

Topping

  • ¾ cup shredded sharp cheddar cheese

  • Kosher salt

  • Freshly ground black pepper

INSTRUCTIONS

  1. Preheat oven to 375 degrees. Grease a 9-inch pie pan with cooking spray. Add sweet potato slices tightly around the entire base and up the sides of the pan. Cut sweet potato slices in half if you need to fill in smaller areas. Spray the potatoes with cooking spray and sprinkle them with a pinch of kosher salt and black pepper. Bake for 20 minutes. Once done, remove from the oven and allow to cool.

  2. Place a large skillet over medium heat and add the sausage, breaking it up with a wooden spoon as it cooks. Cook until sausage is no longer pink, about 5 to 7 minutes. Remove cooked sausage from the skillet and drain fat. Set aside.

  3. In the same skillet, add 1 teaspoon olive oil and place over medium heat. Add the bell pepper and onions, saute for 4 to 5 minutes or until onions start to become translucent. Season with a pinch of kosher salt and black pepper. Add the spinach and cook until wilted. Remove from heat and stir in the cooked sausage.

  4. In a medium bowl, whisk together the eggs, walnutmilk, salt, and black pepper.

  5. Add sausage/veggie mixture over the baked sweet potato crust, then top with shredded cheese. Pour egg mixture over the top and season with a pinch of kosher salt and black pepper.

  6. Bake for 30 to 40 minutes or until eggs are set and have puffed. Allow to cool for a few minutes before slicing. Store leftover quiche covered in the refrigerator.

Sausage Breakfast Quiche with Sweet Potato Crust

Sausage Breakfast Quiche with Sweet Potato Crust

Yield: 6
Author: Emily Chave, Glutenless Apron

Ingredients

Crust
  • Cooking spray
  • 1 medium sweet potato, cut into ⅛ inch slices
  • Kosher salt
  • Freshly ground black pepper
Filling
  • 1 pound ground pork sausage
  • 1 teaspoon olive oil
  • 1 green bell pepper, diced
  • ½ yellow onion, diced
  • 5 ounces spinach
  • Kosher salt
  • Freshly ground black pepper
Eggs
  • 7 large eggs
  • ⅓ cup + 2 tablespoons Mariani Unsweetened Walnutmilk
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper
Topping
  • ¾ cup shredded sharp cheddar cheese
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Preheat oven to 375 degrees. Grease a 9-inch pie pan with cooking spray. Add sweet potato slices tightly around the entire base and up the sides of the pan. Cut sweet potato slices in half if you need to fill in smaller areas. Spray the potatoes with cooking spray and sprinkle them with a pinch of kosher salt and black pepper. Bake for 20 minutes. Once done, remove from the oven and allow to cool.
  2. Place a large skillet over medium heat and add the sausage, breaking it up with a wooden spoon as it cooks. Cook until sausage is no longer pink, about 5 to 7 minutes. Remove cooked sausage from the skillet and drain fat. Set aside.
  3. In the same skillet, add 1 teaspoon olive oil and place over medium heat. Add the bell pepper and onions, saute for 4 to 5 minutes or until onions start to become translucent. Season with a pinch of kosher salt and black pepper. Add the spinach and cook until wilted. Remove from heat and stir in the cooked sausage.
  4. In a medium bowl, whisk together the eggs, walnutmilk, salt, and black pepper.
  5. Add sausage/veggie mixture over the baked sweet potato crust, then top with shredded cheese. Pour egg mixture over the top and season with a pinch of kosher salt and black pepper.
  6. Bake for 30 to 40 minutes or until eggs are set and have puffed. Allow to cool for a few minutes before slicing. Store leftover quiche covered in the refrigerator.
Kristen Holden